Best 2 Cowgirl Beef Stroganoff Recipes

Are you looking for a hearty, flavorful meal that will satisfy your taste buds and keep you going throughout the day? Cowgirl beef stroganoff is a classic dish that has been enjoyed by cowboys and cowgirls alike for generations. It is a simple dish to make, yet it is packed with flavor. This article will provide you with all the information you need to know about how to make the best cowgirl beef stroganoff. We will discuss the ingredients you need, the steps involved in making the dish, and some tips for getting the most out of your meal. So gather your ingredients and let's get started!

Let's cook with our recipes!

BEEF STROGANOFF RECIPE BY TASTY

Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories Dinner

Yield 16 servings

Number Of Ingredients 13

Ingredients

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

In a medium bowl, season the beef with salt and pepper and toss to coat.
Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
Melt the butter in the leftover meat drippings.
Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

COWGIRL BEEF STROGANOFF

Cowgirl Beef Stroganoff image

My cowboy's cute description of a great woman is that 'she has got biscuit dough on her bridle reins!' So, gals, your secret weapon is your slow cooker! Set it and forget it! You can be in two places at one time. This freezes well.

Provided by MeatYourBeef

Categories Noodles

Time 6h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
1 (10.75 ounce) can water
½ cup chopped onion
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
2 pounds cubed beef stew meat, trimmed
1 (4 ounce) package cream cheese
½ cup sour cream
1 tablespoon butter
1 (4 ounce) package sliced fresh mushrooms
1 (12 ounce) package egg noodles

Steps:

Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
Cook on Low for 6 hours.
Stir cream cheese and sour cream into the beef mixture.
Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 837.6 calories, Carbohydrate 51.1 g, Cholesterol 214.8 mg, Fat 46.4 g, Fiber 2.9 g, Protein 51.8 g, SaturatedFat 20.7 g, Sodium 1017.5 mg, Sugar 3.2 g

Tips:

To save time, use pre-cut beef strips or stew meat.
For a richer flavor, use a combination of beef broth and red wine in the sauce.
If you don't have sour cream, you can use plain yogurt or crème fraîche instead.
Serve over egg noodles, mashed potatoes, or rice.
Garnish with fresh parsley or chives.

Conclusion:

Cowgirl beef stroganoff is a hearty and flavorful dish that is perfect for a cold winter night. It is also relatively easy to make, and can be tailored to your own taste preferences. Whether you like your stroganoff creamy or tangy, with mushrooms or without, this recipe is sure to please. So next time you are looking for a comforting and delicious meal, give cowgirl beef stroganoff a try.